Pound Cake with Aleksandra Crapanzano

<p>Listen along as Aleksandra Crapanzano, author of <a href="https://www.simonandschuster.com/books/Gateau/Aleksandra-Crapanzano/9781982169732" target="_blank">Gateau: The Surprising Simplicity of French Cakes</a>, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.</p><p><strong>Recipe</strong></p><p>Makes 1 Cake</p><ul><li>4 large eggs</li><li>1 cup / 200 grams granulated sugar</li><li>14 tablespoons unsalted butter</li><li>2 teaspoons vanilla extract</li><li>grated zest of one lemon or orange</li><li>1 1/2 cups + 1 tablespoon / 200 grams cake flour</li><li>1/2 teaspoon fine sea salt</li></ul><ol><li>Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan</li><li>Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.</li><li>Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.</li><li>Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.</li><li>Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.</li></ol><p>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>!</p><p><i>Lobby Time </i>Kevin MacLeod (incompetech.com)<br />Licensed under Creative Commons: By Attribution 3.0<br />http://creativecommons.o